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1
Start by tearing apart the brussels sprouts.
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2
Cut off about 1/3 of the stem end and pull the leaves apart; this takes some time, but its worth it.
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3
Start by pressing outward with your thumbs on the cut side.
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4
This will yield the largest leaves and make for a fluffier salad.
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5
When you get to the core, just split it in half and throw it in with the leaves.
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6
Blanch the leaves in boiling, salted water (as salty as the sea) until they turn bright green.
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7
This will take 10 seconds.
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8
Run the leaves under cold water to stop the cooking.
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9
Dry the sprout leaves in a salad spinner or lay them out on a clean towel to dry.
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10
Spread the sugar in a cold 10-inch frying pan and melt it over medium heat.
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11
Once the edges of the sugar start to melt, stir the sugar until all the lumps disappear.
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12
Remove from the heat.
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13
Toss the pecans in the melted sugar until coated.
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14
It will look a bit like spun sugar as you stir the pecans into the sugar, and the pecans will stick together as they cool.
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15
Transfer to a plate to cool completely.
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16
Once the pecans have cooled, break the mass apart using your hands.
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17
Roughly chop the pecans.
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18
Cut the feta into a 1/4-inch dice.
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19
If you cannot find smoked feta in your area, just use feta cheese and add 1/4 teaspoon Liquid Smoke to the dressing.
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20
Now youre ready to assemble the salad.
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21
Place 4 tablespoons of olive oil and 2 tablespoons of vinegar into a large frying pan over low heat.
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22
The heat should not be so high that the dressing sizzles.
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23
Once the dressing is warm, place the sprout leaves in the pan and toss with the dressing.
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24
Transfer to a large plate.
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25
Sprinkle with cheese and nuts.
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26
Add salt and pepper to taste.
